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Keto Chocolate Swiss Roll

4.5 stars, average of 155 ratings

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My very intense memory of chocolate Swiss rolls when I was a child was weird spongey cake wrapped around nasty fake cream that always felt vaguely gritty.

I mean, I still ate them, but can’t imagine doing so now. If that is your experience too, allow me to introduce you to the best therapy ever.

Soft and pillowy low-carb chocolate cakes, wrapped lovingly around silky sugar-free cream filling with a scatter of intense dark chocolate bits, all finished off with a punch of deep and rich keto chocolate ganache. Just reading that makes me feel better. Enjoy!

Do You Follow a Dairy-Free Keto Diet?

If you follow a dairy-free keto diet, you can swap the cream and mascarpone for thick coconut cream filling. You could either buy coconut cream or use canned coconut milk that has been chilled overnight and simply scoop out the thick part on top of the can, leaving the water in the can.

Hands-on Overall

Allergy information for Keto Chocolate Swiss Roll

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving)

Net carbs5.3 grams
Protein7.5 grams
Fat31.6 grams
Calories335 kcal
Calories from carbs 6%, protein 9%, fat 85%
Total carbs8.5 gramsFiber3.1 gramsSugars3.4 gramsSaturated fat17.4 gramsSodium106 mg(5% RDA)Magnesium66 mg(16% RDA)Potassium249 mg(12% EMR)

Ingredients (makes 12 servings)

Filling & chocolate ganache:


  1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
    Keto Chocolate Swiss Roll
  2. Using and electric hand mixer or a stand mixer, beat the eggs and Swerve until doubled in volume. Gently fold in the dry ingredients.
    Keto Chocolate Swiss Roll
  3. Pour into a greased and lined lamington tin (25 x 38 cm/ 10 x 15"). Bake for 12 minutes. Remove from the oven and let stand for 3 minutes.
    Keto Chocolate Swiss Roll
  4. Turn out onto baking paper and very gently roll up along the long side. Wrap the roll in a clean tea towel and leave to completely cool.
    Keto Chocolate Swiss Roll
  5. To make the ganache, place the chopped chocolate into a heatproof bowl.
  6. Heat half of the heavy whipping cream (1 cup/ 240 ml) in a saucepan until very hot, but not boiling. Pour the cream over 180 g (6.4 oz) of the dark chocolate broken into pieces and let stand without stirring for 5 minutes (do not stir!). After 5 minutes, whisk the ganache until smooth and glossy with no lumps. Sit aside to thicken.
    Keto Chocolate Swiss Roll
  7. Whip the remaining heavy whipping cream (1 cup/ 240 ml), mascarpone and powdered Swerve together until thick. Fold the remaining grated chocolate (20 g/ 0.7 oz) through.
    Keto Chocolate Swiss Roll
  8. Very gently unroll the cake. Spread the cream filling all over it evenly and then very gently re-roll it, sitting it seam-side down.
    Keto Chocolate Swiss Roll
  9. Place it in the fridge for half an hour to chill. Carefully ice with ganache before serving.
    Keto Chocolate Swiss Roll
  10. Store in the fridge, in an airtight container for up to 4 days.
    Keto Chocolate Swiss Roll

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g3.1 g2.4 g36 kcal
Almond flour (blanched ground almonds, almond meal)
0.4 g0.9 g2.2 g25 kcal
Coconut flour, organic
0.3 g0.4 g0.4 g9 kcal
Cocoa powder, raw (cacao)
0.4 g0.4 g0.2 g4 kcal
Psyllium husk powder
0.1 g0 g0 g0 kcal
Baking powder, gluten-free
0.1 g0 g0 g0 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.5 g0 g0 g2 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1 g0.8 g15.2 g146 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.2 g0 g0 g1 kcal
Mascarpone cheese
0.1 g0.3 g1.8 g18 kcal
Extra dark chocolate, 90% cocoa (cacao)
2.2 g1.7 g9.4 g94 kcal
Total per serving
5.3 g7.5 g31.6 g335 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (6)

I tried this on the weekend & whilst it wasn't pretty (cracked when rolling!) it was the most delicious keto cake I have tried - I have been low carb/keto for 10 years! The cake remained soft & moist & was so reminiscent of the cake I used to eat in the "bad"old days.  I'm so glad I tried it. I don't know if I'll make it in Swiss roll form next time or try to "layer" it with the cream in between the layers. I've never been successful at making Swiss rolls without them breaking. Thanks for the recipe.

Thank you so much Anne, I'm happy you liked the taste! There's a new similar recipe in which the cake seems to be better as it doesn't crack: Boozy Chocolate Yule Log - Keto Buche De Noel

Yes, I noticed that one, it looks delicious too. I just thought I'd try this one first as I didn't need to separate the eggs! (Just a bit lazy!)

I wouldn't blame you! I always prefer fewer steps and ingredients 😊

Oh wow! I need this in my life! A Keto Chocolate Swiss Roll... amazing! Thank you so much for finding a workaround - this will be the perfect cake for me to indulge in over Christmas! Sim x

Thank you Sim!